Tangy Key Lime Pie Cookie Bars Recipe
Prep Time:
2 hours, 30 minutes
Cook Time:
40 minutes
Servings:
24 Bars
Ingredients
  • 1 ¾ cups all-purpose flour
  • ½ cup graham cracker crumbs (about 3 graham cracker sheets)
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 1 ½ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ⅓ cup avocado oil
  • 2 ounces cream cheese, softened, cut into chunks
  • 1 large egg
  • 1 large egg yolk
  • 5 teaspoons key lime zest, plus more for topping
  • 3 tablespoons key lime juice
  • 2 teaspoons vanilla extract
  • 2 ounces cream cheese, softened to room temperature
  • 2 tablespoons salted butter, softened to room temperature
  • 1 cup confectioners' sugar
  • ½ teaspoon vanilla extract
Directions
  1. Adjust the oven rack to the middle position and preheat the oven to 325 F.
  2. Line a 13x9-inch baking pan with aluminum foil or parchment paper so extra foil hangs over all four sides of the pan. Grease with oil or butter.
  3. Whisk the flour, graham cracker crumbs, baking soda, salt, and ground cinnamon in a mixing bowl.
  4. Whisk the sugar, melted butter, oil, and cream cheese together in a second bowl (some lumps of cream cheese are okay).
  5. Add the egg and yolk, lime zest and juice, and vanilla to the sugar mixture and whisk until smooth.
  6. Pour the flour mixture into the wet mixture and fold with a rubber spatula until just combined.
  7. Transfer the batter to the foil-lined pan, smoothing out the top with the spatula.
  8. Bake until light golden brown and a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Once out of the oven, cool completely in the pan for about 2 hours.
  9. Place the cream cheese and butter in a mixing bowl.
  10. With a hand mixer fitted with a whisk attachment, beat the cream cheese and butter on medium-high until creamy and no lumps remain.
  11. Add the confectioners' sugar and vanilla extract.
  12. Beat on low speed until the confectioners' sugar starts to combine then increase to high speed until combined and smooth.
  13. Spread the frosting evenly over the cooled cookie bar.
  14. Garnish with lime zest or green sugar sprinkles, if desired.
  15. Using the foil or parchment overhang, lift the bars out of the pan and transfer them to a cutting board.
  16. Cut into 24 pieces and serve.